How to make perfect Thai spring rolls

Wednesday

There are two sizes of wrappers. I like to buy the small wrappers because they are a perfect size. I always double this recipe.

Thai Spring Rolls

1/2 pound ground turkey or pork

1/2 bag coleslaw mix with carrots

3 to 4 green onions, sliced thinly

2 cloves minced garlic

2 tablespoons fish sauce

½ teaspoon sesame oil

½ teaspoon sugar

Dash of pepper

1 package spring roll wrappers, at room temperature

Vegetable oil for frying

Mix all ingredients –– except wrappers and oil –– to form the filling. Place 1 tablespoon of filling on wrapper and wrap, using a flour and water paste to seal edges. Fry spring rolls in oil until golden brown. Serve with Spicy Peanut Sauce.

Makes 40 to 50.

Spicy Peanut Sauce

1 cup water

3 tablespoons sugar

1 clove garlic, minced

¼ teaspoon salt

½ tablespoon thick soy sauce*

1 ½ tablespoons rice vinegar

Thickener (2 teaspoons cornstarch mixed with 1 tablespoon water)

¼ to ½ teaspoon dried ground Thai chili pepper

3 tablespoons chopped honey-roasted peanuts

Combine water and sugar in a pan and cook over medium heat to make syrup. Add garlic, salt, soy sauce and vinegar; simmer for one minute. Add thickener. Remove from heat. Add chili pepper, to taste, and peanuts.

Note: There are two sizes of wrappers. If you buy the large spring roll wrappers, you can cut them down the middle (triangle cut), but I like to buy the small wrappers because they are a perfect size. I always double this recipe.

*Thick soy sauce is sold at Asian groceries.

Makes sauce for 40 to 50 spring rolls.

-- Pam McGowan from Rochester, Ill.

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